Peach-Nectarine Cornmeal Cobbler

Update your old peach cobbler recipe with this delicious variation adding fresh nectarines to the fruit mix and cornmeal to create that perfect biscuit-like topping.


9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 21 %
Fat 4.3 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 1.4 g
Protein 2.5 g
Carbohydrate 34.9 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 115 mg
Calcium 66 mg


3 cups sliced nectarines (about 1 1/2 pounds)
3 cups sliced peeled peaches (about 1 1/2 pounds)
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar


Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; stir gently. Spoon into a 9-inch square baking pan.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stirring just until moist. Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar. Bake at 375° for 40 minutes or until topping is golden brown.